How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Spicy Glazed Eggplant ?

You need 8 ingredients. The key ingredients include: 1 1/4 pounds Asian eggplants (about 4), trimmed, halved lengthwise, and cut diagonally into 1 1/2-inch pieces, 2 tablespoons mirin (Japanese sweet rice wine), 2 tablespoons soy sauce, 1/2 teaspoon finely grated peeled ginger (use a Microplane), and more.

Is Spicy Glazed Eggplant suitable as vegetarian?

Yes, Spicy Glazed Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Spicy Glazed Eggplant ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Glazed Eggplant Recipe

Name: Spicy Glazed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds Asian eggplants (about 4), trimmed, halved lengthwise, and cut diagonally into 1 1/2-inch pieces; 2 tablespoons mirin (Japanese sweet rice wine); 2 tablespoons soy sauce; 1/2 teaspoon finely grated peeled ginger (use a Microplane); 1/8 teaspoon Japanese seven-spice powder (sometimes labeled; ), or to taste; 3 tablespoons vegetable oil; 1 tablespoon finely chopped chives

Try this homemade Spicy Glazed Eggplant recipe the whole family will love. Made with eggplants, rice wine, soy sauce and ginger. Easy step-by-step instr…

This Spicy Glazed Eggplant relies on simple, everyday ingredients such as soy sauce, ), or to taste, vegetable oil and finely chopped chives. It comes together quickly and makes 4 servings, at about 139 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1 1/4 pounds Asian eggplants (about 4), trimmed, halved lengthwise, and cut diagonally into 1 1/2-inch pieces
2 tablespoons mirin (Japanese sweet rice wine)
2 tablespoons soy sauce
1/2 teaspoon finely grated peeled ginger (use a Microplane)
1/8 teaspoon Japanese seven-spice powder (sometimes labeled
), or to taste
3 tablespoons vegetable oil
1 tablespoon finely chopped chives

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
139 kcal
Category
Vegetarian

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